Thursday, December 17, 2009

quinoa breakfast cupcakes

becky crocker originally sent me this recipe and i'm pretty sure we both had the same initial reaction: quinoa cupcakes--how healthy! when we actually got together to make the things, we realized that they were in fact just cupcakes with some added quinoa. next time, we're going to up the quinoa, decrease the flour, and substitute some of the fat with applesauce. but for now, these cupcakes are delicious, juicy and flavorful and perfect for breakfast. serve with some cream cheese frosting or vanilla ice cream and they're even more decadent.

the recipe below is gluten-free but i used spelt flour when i baked them instead of the rice flour because it's what i had on hand.

gluten-free quinoa cupcakes
  • 2 medium sized diced apples
  • 1/4 sugar
  • 1 tspn vanilla
  • 1 tspn ground cinnamon
  • 1/2 cup water
  • 1/4 cup dark rum
  • 4 large eggs
  • 9 tablespoons butter (1 stick + 1 tblspn)
  • 1 cup sugar
  • 1 1/3 cup cooked quinoa
  • 1 3/4 cup rice flour (or any other flour)
  • 1 tspn baking powder
  • simmer the apple cubes with the water, sugar, cinnamon, and rum until the apple is cooked and almost all the liquid is evaporated.
  • whisk the egg and sugar and add the melted butter. stir well.
  • add the quinoa, mix well, and then add the flour and baking powder. stir well.
  • mix in the apple mixture.
  • bake at 350 degrees for 25 minutes or until the tops bounce back when you touch them.

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